PWS.pdf

PERFORMANCE WORK STATEMENT (PWS)

FOR

Catered Meal Services

1.0 General:

1.1 Scope: The contractor shall provide all personnel, equipment, tools, materials, supervision, and quality control necessary, except as specified in Paragraph 3.0 as Government Furnished, to perform Catered Meal Services, as defined in this PWS.

1.2 Background: The Texas Army National Guard will at times require the services of a caterer. A catered meal is defined as “a meal prepared in a commercial establishment for consumption there or delivered to a specific location, or prepared at the consumption site using the caterer’s portable equipment and subsistence supplies.” There is no authority for a caterer to use Government-furnished equipment or Government-furnished facilities to prepare the meals. Caterers may locate a self-sustaining kitchen trailer or food truck at the requested location. Cooking tents and open/outdoor cooking is not authorized on location. Caterers preparing meals off site must ensure food safety precautions are adhere to at all times. Catered meals are authorized to the National Guard and Reserve Components in accordance with AR 30-22, Operating Procedures for the Army Food Program, Para 3-42.

The caterer shall provide personnel, supervision, and any items and services necessary to perform full catering services and in accordance with State and Local sanitation law requirements. All setup, serving, breakdown and cleanup will be the responsibility of the contractor.

1.3 Period of Performance (PoP): The Period of Performance shall be from to

1.4 General Information:

1.4.1 Reserved

1.4.2 Reserved

1.4.3 Recognized Holidays: The following are recognized United States (US) holidays. The contractor shall perform services on these days if requested:

1.4.3.1 New Year’s Day: January 1st

1.4.3.2 Martin Luther King, Jr.’s Birthday

1.4.3.3 President’s Day

1.4.3.4 Memorial Day

1.4.3.5 Independence Day: July 4th

1.4.3.6 Juneteenth: July 19th

1.4.3.7 Labor Day

1.4.3.8 Columbus Day

1.4.3.9 Veteran’s Day: November 11th

1.4.3.10 Thanksgiving Day

1.4.3.11 Christmas Day: December 25th

1.4.4 Place and Performance of Services: The contractor shall provide services between the hours of 0600 – 2000 hours except on recognized US holidays or when the Government facility/installation is closed due to local or national emergencies, administrative closings, or similar Government-directed facility/installation closings, unless requested by the Government. Performance shall be at . The contractor shall at all times maintain an adequate work force for the uninterrupted performance of all tasks defined within this PWS when the Government facility/installation is not closed for the above reasons. When hiring personnel, the contractor shall keep in mind that the stability and continuity of the work force are essential. Teleworking is not authorized.

1.4.4.2 Unscheduled gate closures by the Security Police may occur at any time causing all personnel entering or exiting a closed installation to experience a delay. This cannot be predicted or prevented.

Contractors are not compensated for unexpected closures or delays. Vehicles operated by contractor personnel are subject to search pursuant to applicable regulations. Any moving violation of any applicable motor vehicle regulation may result in the termination of the contractor employee’s installation driving privileges.

1.4.4.3 The contractor’s employees shall become familiar with and obey the regulations of the installation; including fire, traffic, safety and security regulations while on the installation. Contractor employees should only enter restricted areas when required to do so and only upon prior approval. All contractor employees shall carry proper identification with them at all times, and shall be subject to such checks as may be deemed necessary. The contractor shall ensure compliance with all regulations and orders of the installation which may affect performance. The Government reserves the right to direct the removal of an employee for misconduct, security reasons, or any overt evidence of communicable disease. Removal of contractor employees for reasons stated above does not relieve the Contractor from responsibility for total performance of this contract.

1.4.5 Security Requirements. The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the COR. The contractor and all associated subcontractor employees shall provide all information required for background checks to meet installation access requirements to be accomplished by installation Provost Marshal Office, Director of Emergency Services or Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by Department of Defense (DoD), Headquarters

Department of Army (HQDA) and/or local policy. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

1.4.5.1 For contractors that do not require a CAC, but require access to a DoD facility or installation:

Contractor and all associated sub-contractors employees shall comply with adjudication standards and procedures using the National Crime Information Center Interstate Identification (NCIC-III) and Terrorist Screening Database (TSDB) (Army Directive 2014-05/AR 190-13), and applicable installation, facility and area commander installation/facility access, and local security policies and procedures (provided by a government representative).

1.4.5.2 Communications Security/Information Technology (COMSEC/IT) Security. All communications with DoD organizations are subject to COMSEC review. All telephone communications networks are continually subject to intercept by unfriendly intelligence organizations. DoD has authorized the military departments to conduct COMSEC monitoring and recording of telephone calls originating from, or terminating at, DoD organizations. Therefore, the contractor is advised that any time contractor personnel place or receive a call they are subject to COMSEC procedures. The contractor shall ensure wide and frequent dissemination of the above information to all employees dealing with DoD information. The contractor shall abide by all Government regulations concerning the authorized use of the Government's computer network, including the restriction against using the network to recruit Government personnel or advertise job openings.

1.4.5.3 Reserved

1.4.5.4 Reserved

1.4.6 Special Qualifications: The contractor shall ensure all employees possess all local and state required food safety certifications for preparing/serving food and food items in the performance of this contract. This does not include education or other qualifications for the position in which the contractor employee is performing, dress codes, or other information. NOTE: The Government does not provide training to contractors. Contractors must ensure that any personnel performing under a contract are fully trained, licensed, certified and qualified to provide services.

1.4.7 Post Award Conference/Periodic Progress Meetings: The contractor agrees to attend any post award conference convened by the KO in accordance with FAR Subpart 42.5. The KO, COR and other Government personnel, as appropriate, may meet periodically with the contractor to review the contactor’s performance. At these meetings, the KO will apprise the contractor of how the Government http://jko.jten.mil/courses/atl1/launch.html views the contractor’s performance and the contractor shall apprise the Government of problems, if any, being experienced. The contractor shall resolve outstanding issues raised by the Government.

Contractor attendance at these meetings shall be at no additional cost to the Government.

1.4.8 Contract Manager (CM): The contactor shall designate a CM who shall ensure performance under this contract. The name of this person, and an alternate who shall act for the contractor when the CM is absent, shall be designated in writing to the KO. The CM or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The CM shall work through the COR, to resolve issues, receive technical instructions, and ensure adequate performance of services. The CM shall ensure that contractor employees do not perform any services outside the scope of the contract without an official modification issued by the KO. The CM shall ensure contractor employees understand that services performed outside the scope of the contract are performed wholly at the expense of the contractor.

1.4.9 Identification of Contractor Employees: All contractor personnel attending meetings, answering Government telephones and working in other situations where their contractor status is not obvious to third parties are required to identify themselves as such to avoid creating an impression that they are Government employees. The contractor shall ensure that all documents or reports produced by contractor personnel are suitably marked as contractor products or that contractor participation is appropriately disclosed. The contractor’s status as a “contractor” shall be predominantly displayed in all correspondence types (to include signature blocks on e-mail) and dealings with Government or non- Government entities. Contractor personnel shall wear identification badges distinguishing themselves as such. The badges shall have the company name, employee name and the word “contractor” displayed.

The contractor shall retrieve all identification media (including vehicle passes) from its employees who depart employment for any reason.

1.4.10 Combating Trafficking in Persons: The United States Government has adopted a zero tolerance policy regarding trafficking in persons. Contractors and contractor employees shall not engage in severe forms of trafficking in persons during the period of performance of the contract; procure commercial sex acts during the period of performance of the contract; or use forced labor in the performance of the contract. The Contractor shall notify its employees of the United States Government’s zero tolerance policy, the actions that will be taken against employees for violations of this policy. The contractor shall take appropriate action, up to and including termination, against employees or subcontractors that violate the US Government policy as described at FAR 22.17.

1.4.11 Organizational Conflicts of Interest (OCI): The contractor and subcontractor personnel performing services under this contract may receive, have access to or participate in the development of proprietary or source selection information (e.g., cost or pricing information, budget information or analyses, specifications or work statements, etc.) or perform evaluation services which may create a current or subsequent OCIs, as defined in FAR Subpart 9.5. The contractor shall notify the KO immediately whenever it becomes aware that such access or participation may result in any actual or potential OCI and shall promptly submit a plan to the KO to avoid or mitigate any such OCI. The contractor’s mitigation plan will be determined to be acceptable solely at the discretion of the KO. In the event the KO unilaterally determines that any such OCI cannot be satisfactorily avoided or mitigated, the KO may impose other remedies as he or she deems necessary, including prohibiting the contractor from participation in subsequent contracted requirements which may be affected by the OCI.

2.0 Definitions and Acronyms:

2.1 Definitions:

2.1.1 Contractor: A supplier or vendor awarded a contract to provide specific supplies or service to the government. The term used in this contract refers to the prime.

2.1.2 Contracting Officer (KO): A person with authority to enter into, administer, and or terminate contracts, and make related determinations and findings on behalf of the government. Note: The only individual who can legally bind the government.

2.1.3 Reserved

2.1.4 Defective Service: A service output that does not meet the standard of performance associated with the PWS.

2.1.5 Deliverable: Anything that can be physically delivered and includes non-manufactured things such as meeting minutes or reports.

2.1.6 Key Personnel: Contractor personnel that are evaluated in a source selection process and that may be required to be used in the performance of a contract by the PWS. When key personnel are used as an evaluation factor in best value procurement, an offer can be rejected if it does not have a firm commitment from the persons that are listed in the proposal.

2.1.7 Physical Security: Actions that prevent the loss or damage of Government property.

2.1.8 Quality Assurance: The government procedures to verify that services being performed by the Contractor are performed according to acceptable standards.

2.1.9 Quality Assurance Surveillance Plan (QASP): An organized written document specifying the surveillance methodology to be used for surveillance of contractor performance.

2.1.10 Quality Control: All necessary measures taken by the Contractor to ensure that the quality of an end product or service shall meet contract requirements.

2.1.11 Subcontractor: One that enters into a contract with a prime contractor. The Government does not have privity of contract with the subcontractor.

2.2 Acronyms:

AEI Army Enterprise Infostructure

AR Army Regulation

AT/OPSEC Antiterrorism/Operational Security

BI Background Investigation

CM Contract Manager

DA Department of the Army

DD254 Department of Defense Contract Security Classification

Specification DFARS Defense Federal Acquisition Regulation Supplement

DoD Department of Defense

FAR Federal Acquisition Regulation

GFP/M/E/S Government Furnished Property/Material/Equipment/Services

HQDA Headquarters, Department of the Army

HSPD Homeland Security Presidential Directive

IA Information Assurance

IS Information System(s)

KO Contracting Officer

NGB National Guard Bureau

OCI Organizational Conflict of Interest

PII Personally Identifiable Information

PIPO Phase In/Phase Out

POC Point of Contact

PRS Performance Requirements Summary

PWS Performance Work Statement

QA Quality Assurance

QASP Quality Assurance Surveillance Plan

QC Quality Control

QCP Quality Control Program

19 Ver. May 2018

SSN Social Security Number

TE Technical Exhibit

USD(I) Under Secretary of Defense for Intelligence

3.0 Government Furnished Property, Material, Equipment and Services (GFP/M/E/S): The Government will not provide the property, material, equipment, and/or services solely for the purpose of performance under this contract:

3.1 Property: The Government will furnish the necessary clean workspace for the contractor to perform services outlined in this PWS to include area for serving meals that is protected from the elements, tables to set up serving line, and refuse containers for garbage/refuse resulting from meal service only.

3.2 Materials: None

3.3 Equipment: None

3.4 Services: None

3.5 Utilities: The only utilities in the facility will be available for the contactor’s use in the performance of this contract are electricity for facility installed lighting and contractor provided portable hot/cold serving lines, water/sewage for handwashing and restroom utilization. The contractor shall instruct employees in utilities conservation practices. The contractor shall operate under conditions that preclude the waste of utilities, which include turning off the water faucets or valves after using the required amount.

4.0 Contractor Furnished Property, Materials, and Equipment (CFP/M/E):

4.1 General: Except for those items specifically stated to be Government-Furnished in Paragraph 3.0, the contractor shall furnish everything required to perform these services as indicated in Paragraph 1.1.

5.0 Requirements: The contractor shall:

5.1 Obtain any and all necessary permits from governing body of locations services are to be delivered prior to performance of this contract.

5.2 Prepare food listed on provided menu provided in response to the Request for Quote or Request for Proposal, according to commercially acceptable standards for the particular menu item. The caterer shall plan the menu to ensure that no “same main entrée meat, starch or vegetable combination menu” is served within a 7-day period for any lunch or dinner meal. Additionally, no “same menu” for breakfast should occur in a 5-day period. Meal plan shall not include alcoholic beverages of any type. A minimum of two different drinks per meal should be offered.

5.3 Provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal being served.

5.4 Comply with sanitation requirements of the State and Local laws regarding food code which would result in a satisfactory or better rating from a health inspection. To the greatest extent possible, all food should be prepared on the day it is to be served.

5.4.1 Ensure all menu items will be prepared, transported, served and maintained at the temperatures recommended by the USDA. Food will be handled in strict adherence to food safety and precautions as recommended by the State of Texas and the U.S. Department of Agriculture (USDA) http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets.

http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets

5.4.2 Ensure caterer’s staff will wear hairnets and if handling food, must wear gloves and have a general neat, clean appearance.

5.4.3 Clean up and enforce sanitation requirements for only the food distribution area. The Government’s kitchen area, along with all cooking utensils will NOT be available to the contractor. If violations occur, the contractor will be notified and future awards could be jeopardized.

5.5 Deliver timely service as stated in the award document. The caterer shall staff the operation with the optimum number of employees for efficient operation at all times. The staff will place emphasis on quality of service. The Government reserves the right to require the caterer to remove staffs that are deemed careless or otherwise objectionable.

5.6 Be responsible for portioning and serving each main menu meat, starch, and vegetable item (per the provided menu and portion size guidelines) to the Soldiers, ensuring enough food is provided for all personnel attending the event.

5.6.1 Ensure second portions will be authorized only when all personnel have been served and if enough food is available.

5.6.2 Maintain the serving area sanitary, clean and in compliance with health standards ensuring that all individual service items are replenished to provide a pleasant dining environment in either an indoor or outdoor service situation.

5.7 Ensure all caterers and designated assistant(s) must possess and maintain a current Food Managers Certificate issued by a program accredited by the Texas Department of State Health Services under Texas Health and Safety Code (HSC).

5.7.1 Ensure certificates must be displayed and available for inspection at any time during the catering hours. The Government will not be held liable for the cost of certification. Additionally, the caterer shall have a current Sanitation Certificate from the Educational Testing Service (ETS); or a certificate showing completion of a formal course of study through or equivalent to, the Educational Foundation of the National Association Course in Applied Food Service Sanitation, or a sanitation course of study from an accredited college or university. The Government will not be held liable for the cost of the certification.

The caterer is encouraged to have employees complete the Food Handlers Certification program from an accredited source acknowledged by the Texas Department of State Health Services.

5.8 Be responsible for all clean up related to the services they provide and the disposition of all leftover food. Refuse/garbage containers will be provided by the Government. Caterer is responsible for emptying these containers into central dumpster at performance location.

5.9 Complete the feedback sheet and return to the contract specialist. However, at any time, the caterer can contact the Contracting Officer or the Contracting Officer’s Representative and address any issues they may have in regards to the facility or the Soldiers.

5.9.1 Receive direction for performance of this contract only from assigned Contracting Officer or Contracting Officer’s Representative. Unit leadership and/or Soldiers receiving services will not direct or modify tasks contracted to caterer.

5.9.2 Report any discrepancies to direction for performance clause to COR or CO prior to execution immediately.

6.0 Applicable Publications: Publications applicable to this PWS are listed below:

Publication (Chapter/Page)

Date of Publication

Mandatory or Advisory

Website

Federal Acquisition Regulation https://www.acquisition.gov/?q=browsefar or http://farsite.hill.af.mil/

Defense Federal Acquisition Regulation Supplement http://www.acq.osd.mil/dpap/dars/dfarspgi/current /index.html or http://farsite.hill.af.mil/

DoDM 1000.13-M-V1 DoD Identification (ID) Cards (Enclosure 2, paragraph 3.b)

01/23/2014 http://www.esd.whs.mil/Directives/issuances/dod m/

Federal Information Processing Standards (FIPS) Publication 201-2 Personal Identity Verification (PIV) of Federal Employees and Contractors

(paragraph 9)

August 2013 http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.2 01-2.pdf

DoDM 5200.2 Regulation 5200.02 Procedures for the DoD Personnel

Security Program (PSP)

04/03/2017 http://www.dtic.mil/whs/directives/corres/pub1.htm l

Army Directive 2014-05 Policy and Implementation

Procedures for Common Access Card Credentialing and Installation Access for Uncleared Contractors

03/07/2014 http://www.apd.army.mil/ProductMaps/PubForm/ ArmyDir.aspx

AR 190-13

The Army Physical Security Program

02/25/2011 http://www.apd.army.mil/ProductMaps/PubForm/ AR.aspx

Homeland Security Presidential Directive (HSPD)-12

Policy for a Common Identification Standard for Federal Employees and

Contractors

08/27/2004 https://www.dhs.gov/homeland-security-presidential-directive-12

DoDD 5400.11 Department of Defense Privacy

Program

10/29/2014 http://www.dtic.mil/whs/directives/corres/dir.html#

DoD 5400.11-R 05/14/2007 http://www.dtic.mil/whs/directives/corres/pub1.htm l https://www.acquisition.gov/?q=browsefar http://farsite.hill.af.mil/ http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index.html http://www.acq.osd.mil/dpap/dars/dfarspgi/current/index.html http://farsite.hill.af.mil/ http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201-2.pdf http://nvlpubs.nist.gov/nistpubs/FIPS/NIST.FIPS.201-2.pdf http://www.dtic.mil/whs/directives/corres/pub1.html http://www.dtic.mil/whs/directives/corres/pub1.html http://www.apd.army.mil/ProductMaps/PubForm/ArmyDir.aspx http://www.apd.army.mil/ProductMaps/PubForm/ArmyDir.aspx http://www.apd.army.mil/ProductMaps/PubForm/AR.aspx http://www.apd.army.mil/ProductMaps/PubForm/AR.aspx https://www.dhs.gov/homeland-security-presidential-directive-12 https://www.dhs.gov/homeland-security-presidential-directive-12 http://www.dtic.mil/whs/directives/corres/dir.html http://www.dtic.mil/whs/directives/corres/pub1.html http://www.dtic.mil/whs/directives/corres/pub1.html

Department of Defense Privacy Program

DoDD 8140.01 Cyberspace Workforce Management

08/11/2015 OK http://www.dtic.mil/whs/directives/corres/dir.html

DoD 8570.01-M Information Assurance Workforce

Improvement Program

12/19/2005 (Change 4:

11/10/2015)

OK http://www.dtic.mil/whs/directives/corres/pub1.htm l

AR 25-2

Information Assurance

10/24/2007 OK http://armypubs.army.mil/ProductMaps/PubForm/ AR.aspx

AR 530-1

Operations Security

09/26/2014 OK http://armypubs.army.mil/ProductMaps/PubForm/ AR.aspx

DoD 5220.22-M National Industrial Security Program

Operating Manual

02/28/2006 (Change 2:

05/18/2016)

OK http://www.dtic.mil/whs/directives/corres/pub1.htm l

AR 381-12

Threat Awareness and Reporting

Program (TARP) (Section II, ¶ 2-4.b)

06/01/2016 OK http://armypubs.army.mil/ProductMaps/PubForm/ AR.aspx http://www.dtic.mil/whs/directives/corres/dir.html http://www.dtic.mil/whs/directives/corres/pub1.html http://www.dtic.mil/whs/directives/corres/pub1.html http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx http://www.dtic.mil/whs/directives/corres/pub1.html http://www.dtic.mil/whs/directives/corres/pub1.html http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx http://armypubs.army.mil/ProductMaps/PubForm/AR.aspx

TECHNICAL EXHIBIT 1

Performance Requirements Summary (PRS)

This PRS includes performance objectives the Government will use to determine contractor performance and will compare contractor performance to the Acceptable Quality Level (AQL).

Performance Objective

Performance Standard Acceptable Quality Levels (AQL)

Surveillance Method / By Whom

5.1

Obtain any and all necessary permits from governing body of locations services are to be delivered prior to performance of this contract.

The contractor shall obtain any and all necessary permits from governing body of locations services are to be delivered prior to performance of this contract

Meets the standard 100% of the time.

Periodic Inspection / KO

5.2

Prepare food listed on provided menu provided in response to the Request for

Quote or Request for Proposal, according to commercially acceptable standards for the particular menu item.

The contractor shall prepare food listed on provided menu provided in response to the

Request for Quote or Request for Proposal, according to commercially acceptable standards for the particular menu item.

Meets the standard 95% of the time.

Periodic Inspection / KO

5.3

Provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment

The contractor shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal being served.

Meets the standard 95% of the time.

Periodic Inspection / KO the meal being served.

5.4

Comply with sanitation requirements of the State and

Local laws regarding food code which would result in a satisfactory or better rating from a health inspection. To the greatest extent possible, all food should be prepared on the day it is to be served.

The contractor shall comply with sanitation requirements of the State and Local laws regarding food code which would result in a satisfactory or better rating from a health inspection. To the greatest extent possible, all food should be prepared on the day it is to be served.

Meets the standard 95% of the time.

Periodic Inspection / KO

5.4.1

Ensure all menu items will be prepared, transported, served and maintained at the temperatures recommended by the USDA.

The contractor shall ensure all menu items will be prepared, transported, served and maintained at the temperatures recommended by the USDA.

Meets the standard 95% of the time.

Random monitoring / KO

5.4.2

Ensure caterer’s staff will wear hairnets and if handling food, must wear gloves and have a general neat, clean appearance.

The contractor shall ensure caterer’s staff will wear hairnets and if handling food, must wear gloves and have a general neat, clean appearance.

Meets the standard 95% of the time.

Random monitoring / KO

5.4.3

Clean up and enforce sanitation

The contractor shall clean up and enforce sanitation requirements for only the food distribution area. The

Government’s kitchen area, Meets the standard 100% of the time.

Random monitoring / KO requirements for only the food distribution area.

The

Government’s kitchen area, along with all cooking utensils will

NOT be available to the contractor. If violations occur, the contractor will be notified and future awards could be jeopardized.

along with all cooking utensils will NOT be available to the contractor.

If violations occur, the contractor will be notified and future awards could be jeopardized. Government will provide diesel fuel for unit power generation.

5.5

Deliver timely service as stated in the award document. The caterer shall staff the operation with the optimum number of employees for efficient operation at all times.

The contractor shall deliver timely service as stated in the award document. The caterer shall staff the operation with the optimum number of employees for efficient operation at all times.

Meets the standard 95% of the time.

Periodic Inspection / KO

5.6

Be responsible for portioning and serving each main menu meat, starch, and vegetable item (per the provided menu and portion size guidelines) to the Soldiers, ensuring enough food is provided for all personnel

The contractor shall be responsible for portioning and serving each main menu meat, starch, and vegetable item (per the provided menu and portion size guidelines) to the Soldiers, ensuring enough food is provided for all personnel attending the event.

Meets the standard attending the event.

5.6.1

Ensure second portions will be authorized only when all personnel have been served and if enough food is available.

The contractor shall ensure second portions will be authorized only when all personnel have been served and if enough food is available.

Meets the standard 95% of the time.

Random monitoring / KO

5.6.2

Maintain the serving area sanitary, clean and in compliance with health standards ensuring that all individual service items are replenished to provide a pleasant dining environment in either an indoor or outdoor service situation.

The contractor shall maintain the serving area sanitary, clean and in compliance with health standards ensuring that all individual service items are replenished to provide a pleasant dining environment in either an indoor or outdoor service situation.

Meets the standard 95% of the time.

Random monitoring / KO

5.7

Ensure all caterers and designated assistant(s) must possess and maintain a current Food

Managers Certificate issued by a program accredited by the Texas

Department of State Health

Services under Texas Health

The contractor shall ensure all caterers and designated assistant(s) must possess and maintain a current Food

Managers Certificate issued by a program accredited by the Texas Department of State

Health Services under Texas Health and Safety Code

(HSC).

Meets the standard and Safety Code

(HSC).

5.7.1

Ensure certificates must be displayed and available for inspection at any time during the catering hours.

The contractor shall ensure certificates must be displayed and available for inspection at any time during the catering hours.

Meets the standard 100% of the time.

Periodic monitoring / KO

5.8

Be responsible for all clean up related to the services they provide and the disposition of all leftover food.

The contractor shall be responsible for all clean up related to the services they provide and the disposition of all leftover food.

Meets the standard 95% of the time.

Periodic monitoring / KO

5.9

Complete the feedback sheet and return to the contract specialist.

The contractor shall complete the feedback sheet and return to the contract specialist.

Meets the standard 95% of the time.

Periodic monitoring / KO

5.9.1

Receive direction for performance of this contract only from assigned

Contracting Officer

The contractor shall receive direction for performance of this contract only from assigned Contracting Officer

Meets the standard 95% of the time.

Periodic monitoring / KO

5.9.2

Report any discrepancies to direction for performance clause to KO

The contractor shall report any discrepancies to direction for performance clause to KO.

Meets the standard

Periodic monitoring / KO

TECHNICAL EXHIBIT 2

TXARNG Approved Menu/Portion Size Table

This table depicts the only authorized meals to be produced and served in support of TXARNG Catered Rations Support contracts. Requesting unit will provide the day number of meals to be prepared and served in order to ensure the same meals are not served twice in a set period.

Menu Day 1 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L03000 4.5 oz or 2/3 Cup Creamed Ground Beef E00101 6 oz or 3/4 Cup Hot Hominy Grits

Q04602 1 Square Hash Brown Potatoes - Frozen

D00101 1 Biscuit Baking Powder Biscuits DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 1 Lunch Recipe # Serving Size Recipe Name L02200 10 oz or 1 1/4 Cup Beef Stew E00500 6 oz or 3/4 Cup Steamed Rice QG0306 2-3 Spears Broccoli M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D03301 2 Rolls Hot Rolls - Brown & Serve DG0850 2 Pieces Margarine A01390 1 Piece Fresh Fruit

Apple/Orange/Banana C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Lemonade Menu Day 1 Dinner Recipe # Serving Size Recipe Name P00201 8 Oz or 1 Cup Chicken Noodle Soup PG0200 2 Pkg Assorted Crackers L04100 3-2 Oz Meatballs with Gravy Swedish Meatballs E01303 8 Oz or 1 Cup Steamed Vermicelli Q00102 6 Oz or 3/4 Cup Cauliflower Combo

M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings D00702 2 Slices Texas Toast DG0850 2 Pieces Margarine G00500 1.5 Tbsp Vanilla Frosting G03203 4 Oz or 1 Piece Marble Cake C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 2 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L07103 3 Oz Slice Grilled Ham Slices D03303 2 Rolls(1 3/4 Oz Each) Oatmeal Rolls DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 2 Lunch Recipe # Serving Size Recipe Name L07901 2 Pieces with Sauce Sweet & Sour Chicken E00701 4 Oz or 1/2 Cup Pork Fried Rice Q02500 4 Oz or 1/2 Cup Vegetable Stir Fry M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings DG0801 2 Slices Assorted Breads DG0850 2 Pieces Margarine G02900 3.25 Oz Slice Pineapple Upside down Cake C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0426 8 Oz or 1 Carton Milk, 1% CG0611 8 Oz or 1 Cup Cherry Drink Menu Day 2 Dinner Recipe # Serving Size Recipe Name L08500 5 Oz or 1 Chop Braised Pork Chop Q04001 4 Oz or 1/2 Cup Turnip Greens and Bacon Q05500 6 Oz or 2/3 Cup Scalloped Potatoes & Onion

M04700 8 Oz or 1 Cup Tossed Green Salad

D03300 2 Rolls Hot Rolls DG0850 2 Pieces Margarine J01001 1 Slice Apple Crunch C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 3 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L08901 2-2 Oz Patties Baked Sausage Patties E00100 6 Oz or 3/4 Cup Hot Rolled Oats DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 3 Lunch Recipe # Serving Size Recipe Name L11903 4 1/2 Oz Lemon Baked Fish Q05000 6 Oz or 1/2 Cup Oven Browned Potatoes QG0114 6 Oz or 3/4 Cup Seasoned Peas M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D03301 2 Rolls Hot Rolls - Brown & Serve DG0850 2 Pieces Margarine I01100 1/8 of Pie Chocolate Mousse Pie C00900 8 Oz or 1 Cup Iced Tea C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch Menu Day 3 Dinner Recipe # Serving Size Recipe Name L00500 3 1/2 Oz Roast Beef O01800 1 Oz or 2 Tbsp Natural Pan Gravy - Au Jus Q01400 4 Oz or 1/2 Cup Carrots Almandine Q05700 4 Oz or 1/2 Cup Mashed Potatoes

M01500 4 Oz or 1/2 Cup Lettuce, Tomato, Cucumber Salad

D03200 2 Rolls Hard Rolls DG0850 2 Pieces Margarine J00802 6 Oz Cherry Crisp C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0615 8 Oz or 1 Cup Orange Drink

Menu Day 4 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L00200 2 Slices Oven Fried Bacon E00100 6 Oz or 3/4 Cup Hot Rolled Oats DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 4 Lunch Recipe # Serving Size Recipe Name L15600 2 Pieces Oven Baked Chicken Q05100 2/3 Cup Potatoes Au Gratin QG0503 6 Oz or 3/4 Cup Mixed Vegetables M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings DG0801 2 Slices Assorted Breads DG0850 2 Pieces Margarine I01001 1 Piece Peach Cobbler C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch C00900 8 Oz or 1 Cup Iced Tea Menu Day 4 Dinner Recipe # Serving Size Recipe Name L02500 6 Oz or 1 Piece Lasagna MG0101 1/2 Oz or 1 Tbsp Grated Parmesan Cheese QG0202 3-4 Stalks Broccoli M01900 6 Oz or 3/4 Cup Garden Vegetable Salad

D00700 2 Slices Toasted Garlic Bread

DG0850 2 Pieces Margarine G00500 1.5 Tbsp Chewy Nut Bars C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Lemon Lime Drink

Menu Day 5 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs D02500 2 Pancakes Pancakes D05000 2 Oz Maple Syrup L00200 2 Slices Oven Fried Bacon DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 5 Lunch Recipe # Serving Size Recipe Name L03700 1-6 Oz Steak Salisbury Steak Q01400 4 Oz or 1/2 Cup Carrots Almandine Q05700 4 Oz or 1/2 Cup Mashed Potatoes M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D03301 2 Rolls Hot Rolls - Brown & Serve DG0850 2 Pieces Margarine H01300 2 Cookies Sugar Cookies C00900 8 Oz or 1 Cup Iced Tea C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch Menu Day 5 Dinner Recipe # Serving Size Recipe Name L08100 2 Slices or 4 Oz Roast Pork Q00102 6 Oz or 3/4 Cup Cauliflower Combo Q06900 4 Oz. or 1/2 Cup Mashed Sweet Potatoes M03300 1 Leaf Lettuce & 4 Slices of Tomato Lettuce & Tomato Salad

D00702 2 Slices Assorted Breads DG0850 2 Pieces Margarine G00500 1.5 Tbsp Chocolate Frosting G03203 4 Oz or 1 Piece Yellow Cake C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Lemon Lime Drink

Menu Day 6 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L03000 4.5 oz or 2/3 Cup Creamed Ground Beef E00101 6 oz or 3/4 Cup Hot Hominy Grits Q04700 6 oz or 3/4 Cup Home Fried Potatoes D00101 1 Biscuit Baking Powder Biscuits DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 6 Lunch Recipe # Serving Size Recipe Name L05300 6 Oz or 3/4 Cup Beef Stroganoff Q04101 6 Oz or 3/4 Cup Peas & Carrots - Frozen M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D03301 2 Rolls Hot Rolls - Brown & Serve DG0850 2 Pieces Margarine G01202 4 Oz or 1 Piece German Chocolate Cake w/ Frost C00900 8 Oz or 1 Cup Iced Tea C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch Menu Day 6 Dinner Recipe # Serving Size Recipe Name L14300 2 Pieces Baked Quartered Chicken O01602 2 Oz or 1/4 Cup Chicken Gravy E00501 6 Oz or 3/4 Cup Lyonnaise Rice QG0101 4-5 Spears Asparagus

Q00102 6 Oz or 3/4 Cup Cauliflower Combo M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings D00102 1 Biscuit Cheese Biscuits DG0850 2 Pieces Margarine H00300 1 Brownie Butterscotch Brownies C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Grape Drink

Menu Day 7 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L08900 2 Patties Grilled Sausage Patties E00100 6 Oz or 3/4 Cup Hot Rolled Oats DG0802 2 Slices Assorted Toast D01202 1 Piece Crumb Cake - Snickerdoodle DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 7 Lunch Recipe # Serving Size Recipe Name L16505 1 Slice Pepperoni Pizza Q04508 4 Oz or 1 Cup French Fried Potatoes QG0111 6 Oz or 3/4 Cup Seasoned Corn M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D00702 2 Slices Assorted Breads DG0850 2 Pieces Margarine H00903 2 Cookies Oatmeal Raisin Cookies C00900 8 Oz or 1 Cup Iced Tea C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Cherry Drink Menu Day 7 Dinner Recipe # Serving Size Recipe Name L06900 4 Oz or 2 Slices Baked Ham w/ Pineapple Q06701 4 Oz or 1/2 Cup Glazed Sweet Potatoes

Q00202 6 Oz or 3/4 Cup Pinto Beans M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings D03301 2 Rolls Hot Rolls - Brown & Serve DG0850 2 Pieces Margarine I01701 1/8 Pie Blueberry Pie C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea

CG0616 8 Oz or 1 Cup Orange Drink

Menu Day 8 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L03000 4.5 oz or 2/3 Cup Creamed Ground Beef E00101 6 oz or 3/4 Cup Hot Hominy Grits Q04602 1 Square Hash Brown Potatoes - Frozen D00101 1 Biscuit Baking Powder Biscuits DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 8 Lunch Recipe # Serving Size Recipe Name L10300 1-6 Oz Steak Veal Parmesan Q03300 6 Oz or 3/4 Cup Parsley Buttered Potatoes QG0202 3-4 Stalks Broccoli M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D03301 2 Rolls Hot Rolls - Brown & Serve DG0850 2 Pieces Margarine H02100 2 Cookies Lemon Cookies C00900 8 Oz or 1 Cup Iced Tea C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Cherry Drink Menu Day 8 Dinner Recipe # Serving Size Recipe Name L03500 6 Oz or 2 Slices Meat Loaf E00800 6 Oz or 3/4 Cup Rice Pilaf

QG0101 4-5 Spears Asparagus M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings D00702 2 Slices Assorted Breads DG0850 2 Pieces Margarine G00900 1.5 Tbsp Chocolate Frosting G01201 4 Oz or 1 Piece Devil's Food Cake C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 9 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L07103 3 Oz Slice Grilled Ham Slices D03303 2 Rolls(1 3/4 Oz Each) Oatmeal Rolls DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 9 Lunch Recipe # Serving Size Recipe Name L08500 1 Chop or 5 Oz Braised Pork Chop Q00200 3.5 Oz or 1/2 Cup Baked Beans QG0109 6 Oz or 3/4 Cup Chinese Mixed Vegetables M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D00702 2 Slices Assorted Breads DG0850 2 Pieces Margarine A01390 1 Piece Chocolate Drop Cookies C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Lemonade Menu Day 9 Dinner Recipe # Serving Size Recipe Name L02802 10 Oz or 1 1/4 Cups Chili Macaroni QG0121 6 Oz or 3/4 Cup Turnip Greens

M04700 8 Oz or 1 Cup Tossed Green Salad D03300 2 Rolls Hot Rolls A01390 1 Piece Fresh Fruit

Apple/Orange/Banana DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 10 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L08901 2 Patties Baked Sausage Patties L18000 1 Patty Turkey Sausage Patties E00100 6 Oz or 3/4 Cup Hot Rolled Oats DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 10 Lunch Recipe # Serving Size Recipe Name L14601 2 Pieces Barbecued Chicken F00100 8 Oz or 1 Cup Baked Macaroni & Cheese Q02700 6 Oz or 3/4 Cup Calico Corn M04700 8 oz or 1 Cup Tossed Green Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D00702 2 Slices Assorted Breads DG0850 2 Pieces Margarine J01600 3.5 Oz or 2/3 Cup Bread Pudding C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Lemonade Menu Day 10 Dinner Recipe # Serving Size Recipe Name N04102 1 Sandwich Chili Dog Q00200 3.5 Oz or 1/2 Cup Baked Beans M00800 4 Oz or 1/2 Cup Cole Slaw E01303 8 Oz or 1 Cup Crisp Chocolate Cookies

C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea

CG0616 8 Oz or 1 Cup Fruit Punch

Menu Day 11 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L00200 2 Slices Oven Fried Bacon E00100 6 Oz or 3/4 Cup Hot Rolled Oats DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0218 6 Oz or 3/4 Cup Apple Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 11 Lunch Recipe # Serving Size Recipe Name L14800 2 Pieces & Sauce Chicken Cacciatore E00501 6 Oz or 3/4 Cup Lyonnaise Rice Q02400 4 Oz or 1/2 Cup Broccoli Parmesan M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 oz or 2 Tbsp Assorted Salad Dressings D00702 2 Slices Assorted Breads DG0850 2 Pieces Margarine G02101 1 Slice Almond Pound Cake C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Cherry Drink Menu Day 11 Dinner Recipe # Serving Size Recipe Name N03500 1 Sandwich Hot Roast Beef Sandwich Q04800 4 Oz or 1/2 Cup Mashed Potatoes QG0306 2-3 Spears Broccoli QG0320 6 Oz or 3/4 Cup Succotash M02300 1 Square Jellied Cranberry & Orange Salad H01302 2 Cookies Snickerdoodle Cookies C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea

CG0614 8 Oz or 1 Cup Lemon Lime Drink

Menu Day 12 Breakfast

D02200 2 Slices French Toast D05000 2 Oz or 1/4 Cup Maple Syrup EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L00200 2 Slices Oven Fried Bacon DG0802 2 Slices Assorted Toast DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 12 Lunch Recipe # Serving Size Recipe Name N02900 1 Hamburger Grilled Hamburger Q00200 3.5 Oz or 1/2 Cup Baked Beans M03300 4 Tomato Slices/1 Leaf Lettuce & Tomato Salad MG0110 2 Oz or 1/4 Cup Dill Chips MG0102 1 oz or 2 Tbsp Assorted Salad Dressings Q04502 8 Oz or 1 Cup French Fried Potatoes H00200 1 Brownie Brownies C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Lemon Lime Drink Menu Day 12 Dinner Recipe # Serving Size Recipe Name L15001 1 Cup Chicken Pot Pie QG0102 6 Oz or 3/4 Cup Green Beans M01500 4 Oz or 1/2 Cup Lettuce, Tomato, Cucumber Salad DG0810 2 Slices Whole Wheat Bread I00601 1/8 Pie Banana Cream Pie MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea

CG0612 8 Oz or 1 Cup Grape Drink

Menu Day 13 Breakfast

EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs

L03000 4.5 oz or 2/3 Cup Creamed Ground Beef L11001 4 Oz or 1/2 Cup Corned Beef Hash E00101 6 oz or 3/4 Cup Hot Hominy Grits D00101 1 Biscuit Baking Powder Biscuits DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 13 Lunch Recipe # Serving Size Recipe Name P00700 8 Oz or 1 Cup Vegetable Soup PG0200 2 Pkg Assorted Crackers Q05000 4 Oz or 1/2 Cup Oven Browned Potatoes M05000 4 Oz or 1/2 Cup Waldorf Salad N02702 1 Sandwich BBQ Pork Sandwich H01003 2 Cookies Double Chocolate Chip Cookies C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Fruit Punch Menu Day 13 Dinner Recipe # Serving Size Recipe Name L03800 1 Cup Spaghetti & 1 Cup Sauce Spaghetti w/ Meat Sauce MG0101 .5 Oz or 1 Tbsp Grated Parmesan Cheese QG0102 6 Oz or 3/4 Cup Asparagus D00700 2 Slices Toasted Garlic Bread M04400 6 Oz or 3/4 Cup Spring Salad MG0102 1 Oz or 2 Tbsp Assorted Salad Dressings G01800 2.5 Tbsp Caramel Frosting G02500 1 Slice Spice Cake C00300 8 Oz or 1 Cup Coffee C00900 8 Oz or 1 Cup Iced Tea CG0406 8 Oz or 1 Carton Milk, 1% CG0616 8 Oz or 1 Cup Lemonade

Menu Day 14 Breakfast Recipe # Serving Size Recipe Name EG0100 1 Ind Pkg Assorted Dry Cereal F00700 2 Eggs Griddle Fried Eggs L08900 2 Patties Grilled Sausage Patties E00100 6 Oz or 3/4 Cup Hot Rolled Oats DG0802 2 Slices Assorted Toast

DG0805 1 Oz or 2 Tbsp Assorted Jam & Jelly DG0850 2 Pieces Margarine D01202 1 Piece Crumb Cake C00300 8 Oz or 1 Cup Coffee CG0223 6 Oz or 3/4 Cup Orange Juice CG0426 8 Oz or 1 Carton Milk, 1% Menu Day 14 Lunch Recipe # Serving Size Recipe Name L11900 4 Oz Baked Fish L11906 4 Oz Fish Amandine E00800 6 Oz or 3/4 Cup Rice Pilaf M00801 4 Oz or 1/2 Cup Mexican Cole Slaw DG0801 2 Slices Assorted Breads A01391 2 Pieces Lemon Wedges DG0850 2 Pieces Margarine G02602 1/8 Pie Cheese Cake Pie Q01701 4 Oz or 1/2 Cup Glazed Fresh Carrots C00300 8 Oz or 1 Cup Coffee CG0406 8 Oz or 1 Carton Milk, 1% CG0613 8 Oz or 1 Cup Grape Drink Menu Day 14 Dinner Recipe # Serving Size Recipe Name L04200 1 Square Chili Conquistador E00501 6 Oz or 3/4 Cup…